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Pettina's Pecan Slice

contributed by: Pettina, Sydney NSW

• Arnott's product  Jatz
• Preparation time  20 minutes
• Cooking Time 30 minutes
• Chill Time 0 minutes
• Serves 

Ingredients

22 Jatz biscuits
120g raw pecan nuts
1 cup caster sugar
3 egg whites
2 tsp vanilla essence
Pinch of salt

Method

Preheat oven to 180°C. Lightly grease a medium-sized rectangular baking tin, 5cm deep.

Place 22 Jatz and pecan nuts together in a thick, sealable plastic bag. Seal and coarsely crush with a rolling pin.

In a medium-sized bowl, beat caster sugar and egg whites until they form soft peaks. Add vanilla essence and pinch of salt. Gently fold in 22 Jatz and pecan crumbs.

Pour mixture into tin and bake for 25-30 minutes, or until golden.

Allow to cool in tin, dust with icing sugar and then cut into squares. Serve with ice-cream, if desired.